Throughout my baking, I have come to discover that different countries and regions can use different measurements for their ingredients.
It can become quite frustrating when a simple recipe turns into a math class as you have to convert everything to your preferred measurements.
Being from England, I was used to measuring everything in Grams (I still have my mums old fashioned kitchen scales). Since I have moved to Texas, my main struggle with baking is the measurements!
Therefore I thought that providing a quick conversion guide would be beneficial to everyone!
These values were found on www.allrecipes.co.uk
When measuring liquid, cooking measurements are quite straightforward:
Check this chart for basic imperial to metric conversions:
Ever stop to wonder about teaspoons, dessertspoons and tablespoons? Here are their metric equivalents. But first:
1 dessertspoon = 2 teaspoons
Also know that tablespoons can be easily used to convert dry (and wet) ingredients to/from US cups. Here’s a simple conversion chart:
Tablespoons to US cups
Weight of common ingredients
Found a recipe in US cups? Keep in mind a cup of butter weighs much more than a cup of flour! Use this chart to convert common ingredients between cups, metric and imperial:
Plain flour and icing sugar
Sugar (caster and granulated)
Brown soft sugar
Honey, treacle and syrup
Butter and margarine
If you’re still a little confused, http://www.onlineconversion.com/weight_volume_cooking.htm has a great site that allows you to enter your amount and it will convert it for you!
I hope that this helps!